Toss the beef with the flour, salt and pepper, coating each side. Pour the olive oil into a large, oven-safe pot and set to medium-high heat. Add the beef in batches, browning on all sides. Transfer each batch of beef to a plate and set aside.

Reduce the heat to medium and add the onion, carrots, potatoes and garlic. Cook, stirring occasionally, until the onions begin to soften. Return the beef to the pot, along with the beef stock, Guinness, tomato paste, Worcestershire sauce and thyme. Stir to combine.

Bring to a boil, cover with the lid and bake at 350F for 1 ½ hours, until the beef is tender.

You can serve it right away with parsley, or if you’d like the stew to be a thicker consistency, you can cool the stew at room temperature, then reheat for the next day. It tastes just as delicious!